Looking for a tasty midweek dinner option? Try cooking up our Harissa Spiced Halloumi & Naan Bread in just 10 minutes for a balanced and tasty meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Baby Plum Tomatoes
Baby Gem Lettuce
Olive Oil for the dressing
Plain Naan(ContainsMilk, Cereals containing Gluten)
a) Preheat your oven to 180°C. b) Halve the tomatoes. c) Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. d) Cut the halloumi block widthways into slices 1cm thick.
a) Pop the cider vinegar into a bowl, season with salt and pepper and add the olive oil (see ingredients for amount). b) Mix well, then add the tomatoes to the bowl and mix again. c) Set aside, we will add the lettuce to this bowl later.
a) Heat a drizzle of oil in large frying pan over medium high heat. b) When hot, add the halloumi slices. c) Cook until browned, 2-3 mins. d) Turn carefully and repeat on the other side, another 2-3 mins.
a) Meanwhile, mix the harissa and honey together in a small bowl. b) Once the halloumi is browned, remove the pan from the heat and add the harissa and honey. c) Turn the halloumi to coat in the mixture.
a) Meanwhile, warm the naans in the oven for 3-4 mins. b) Add the baby gem the bowl with the dressing and tomatoes. c) Toss to coat and get ready to serve.
a) Place a naan on each plate and drizzle with olive oil. b) Top with the salad and then the halloumi slices. c) Drizzle on any leftover dressing any any honey harissa that is left behind in the pan. Enjoy!